Experience the warmth of a homemade Japanese breakfast at haccosido. From hearty tonjiru to rice cooked in clay pots, taste the best of Toyota’s miso culture.
2026.02.05-
Table of Contents
- Fermented Foods and Homemade Cuisine
- haccosido: Born From Love for Healthy Fermented Foods
- Breakfast at haccosido: Homemade Cooking with Red Miso
- Lunch and Afternoon Delights at haccosido
- Artisanal Miso and Pickles: The Retail Corner at haccosido
- Summary
Fermented Foods and Homemade Cuisine
In our HAKKO series, we have featured various artisanal producers of fermented ingredients and chefs who showcase them in innovative restaurant dishes.
However, for those living outside Japan, it can be difficult to imagine how to use these ingredients in everyday home cooking. We want you to experience the soul-warming comfort of a homemade miso soup and see how miso, soy sauce, and pickles can elevate simple ingredients in daily cuisine.
This is why we are introducing haccosido, a charming cafe in Toyota. Here, you can enjoy a traditional, homemade Japanese breakfast and a variety of other delicious dishes that celebrate the art of fermentation.
haccosido: Born From Love for Healthy Fermented Foods
Owned and operated by Maruka Jozo Brewery—a Toyota-based specialist in akamiso (red miso paste) and misozuke pickles established in 1927—haccosido opened its doors in 2022. The location is truly unique, sitting right next to the manufacturer's miso storehouse.
Stepping inside, you’ll find a thoughtfully renovated space that incorporates the brewery's past. The cafe’s walls are adorned with timber from old wooden fermentation barrels, allowing guests to dine surrounded by the very materials that once aged the company’s signature miso.
The soft, relaxing glow inside the cafe is a nod to the quiet darkness of the fermentation storehouses. It is in that very environment that wooden barrels protect the aging miso as beneficial bacteria develop its complex flavors.
Designed to share the gift of fermentation, haccosido serves a variety of dishes featuring Maruka Jozo’s own ingredients. Whether you arrive at 8:00 AM for a comforting Japanese breakfast or stop by later for lunch or an afternoon snack, you’ll experience the true depth of local umami.
Breakfast at haccosido: Homemade Cooking with Red Miso
Even in Japan, as a traveler, it is rare to experience the simple, profound joy of a homemade Japanese breakfast. While hotel buffets offer a glimpse, they often lack the "generosity" of a bowl overflowing with seasonal vegetables—the kind of quiet thoughtfulness usually reserved for a mother’s or grandmother’s kitchen.
This authentic care is exactly why we recommend breakfast at Haccosido. Served between 8:00 AM and 9:00 AM, their morning menu captures the soul of home cooking.
The meal features a hearty tonjiru (miso soup with pork and vegetables), rice steamed to perfection in a clay pot, and a selection of delicate side dishes, including a Japanese-style omelet and crisp vegetables pickled in savory miso.
The undeniable star of the menu is the tonjiru. You will be amazed by the abundance of seasonal vegetables that nearly overflow from the bowl. From tender fried eggplant and earthy mushrooms to vibrant carrots—all topped with a touch of refreshing grated ginger—every ingredient is as beautiful as it is appetizing.
Remarkably, this is the standard serving size; however, those with a larger appetite can request an "extra-large" version for an even more towering portion of vegetables.
During our visit, we were struck by how the miso had perfectly permeated every ingredient without masking their individual flavors. The facility manager, Ms. Kasumi Oguri, shared their secret: the tonjiru is prepared a full day in advance. This resting period allows the flavors to meld into a mellow harmony, preventing the akamiso from becoming too overpowering.
Adding to the experience is the simple joy of serving your own rice from the clay pot. Every Japanese diner knows the delight of searching for the okoge—the fragrant, slightly toasted rice at the bottom of the pot—a treat that instantly evokes nostalgic memories of childhood.
The side dishes are intentionally small, allowing the tonjiru to remain the undisputed centerpiece of the meal. These accompaniments include delicacies like yamagobo (wild burdock root) pickled in miso, which offers a crisp texture and a bright, refreshing taste. These small, pickled delights provide a wonderful contrast, cleansing the palate and stimulating the appetite with their vibrant flavor profiles.
Breakfast at Haccosido is truly a joy for the senses. Take the time to marvel at how a single bowl of soup can host such a diverse harmony of flavors, and how high-quality miso allows each individual ingredient to shine. You will leave feeling deeply satisfied and energized, having discovered firsthand the incredible warmth and versatility of Japanese staples like miso, soy sauce, and pickles.
Lunch and Afternoon Delights at haccosido
Picture courtesy of haccosido
If you can’t make it for breakfast, lunchtime is equally wonderful for experiencing the heartfelt cuisine at haccosido. The lunch menu features an elegant starter plate followed by a main dish.
Picture courtesy of haccosido
The appetizers are a colorful, inviting assortment of seasonal vegetables, grilled with house-made sauces. These sauces feature miso and tamari—a rich, deeply flavored soy sauce aged for three years. The fragrant, umami-rich aromas are sure to stimulate your appetite, leaving you eager for the main course.
Picture courtesy of haccosido
For the main course, you might enjoy a dish like chicken breast grilled with shio-koji (salted rice malt). This traditional ferment acts as a natural tenderizer, heightening the meat’s inherent sweetness and depth. The chicken is served alongside a bowl of freshly steamed rice and a signature miso soup crafted from Maruka Jozo’s own akamiso.
It is a wholesome, well-balanced meal that provides the perfect blend of protein and vitamins to fuel your explorations of Toyota. Each bite serves as an inspiration, offering practical ideas on how you can easily incorporate fermented ingredients into your own kitchen.
Picture courtesy of haccosido
The afternoon menu offers a creative selection of desserts that showcase the sweet side of fermentation. You can indulge in a silky amazake panna cotta topped with vibrant mango sauce, a rich Basque cheesecake subtly deepened with tamari soy sauce, or a decadent chocolate cake enriched with savory miso. Each of these treats is a delight for the palate—the perfect afternoon pick-me-up to energize you for an exciting evening in Toyota.
More than anything, it’s easy to see how easily these ingredients can be integrated into your own kitchen. Soy sauce can replace salt to add a fragrant depth, while miso lends a sophisticated savoriness even to desserts. Even amazake, often praised for its health benefits as a drink, proves its versatility by being transformed into a delicate panna cotta.
Fermented staples like miso and soy sauce are incredibly adaptable, capable of elevating almost any dish, whether savory or sweet.
Artisanal Miso and Pickles: The Retail Corner at haccosido
If you find yourself wishing you could recreate these flavors at home, you’re in luck! A dedicated corner near the entrance showcases a variety of Maruka Jozo’s fermented products. You can pick up their signature red miso or packages of the very same miso-based pickles, like yamagobo and takuan, that accompanied your lunch.
Beyond the side dishes you’ve tasted, look out for the Mikawa Onigiri Miso. It’s a wonderful seasoning that adds an instant punch of umami to homemade rice balls—a perfect souvenir for any home cook.
All of these ingredients are crafted by the Maruka Jozo Brewery, whose headquarters are located right next door. In fact, only a simple wooden wall separates the cafe from the storehouse, where massive barrels of fresh miso are currently fermenting.
Be sure to visit the Maruka Jozo shop as well, where you’ll find an even wider selection of fermented products for your home kitchen. A local favorite is the Toyota no Miso-dare, a versatile miso-based topping sauce that pairs perfectly with simmered tofu, grilled eggplant, or konjac.
Delicious and reasonably priced, these authentic ingredients make the perfect souvenir from Aichi/Nagoya—the heart of Japan’s fermented food culture.
Summary
We hope this introduction to Haccosido has inspired you to add this location to your Nagoya itinerary.
The cafe is conveniently located near Koshido Station on the Meitetsu Mikawa Line. From Nagoya, the journey takes approximately one hour with a quick transfer at Chiryu Station.
Come discover a new palette of flavors through Toyota’s rich fermentation food culture—it is the perfect starting point for an unforgettable culinary journey through Aichi/Nagoya.
The contents on this page may partially contain automatic translation.